Cumin And Pepper Prawns (Jeere Mire Prawns)

• 300 grams prawns, shelled and deveined
• 1 medium onion, chopped fine
• 1 tomato,c hopped or 1 tbsp tomato passata
• 1 sprig curry leaves
• 3-4 tablespoons oil
• 2 tablespoons chopped coriander
• For the spice paste
• 1 inch pieces ginger
• 3 cloves garlic
• 1 teaspoon turmeric powder
• 1-2 dry red chillies, seeds and all
• 8-10 peppercorns
• salt, to taste
• 1-2 teaspoons malt vinegar

1. Grind all the ingredients for the spice paste with 2 tablespoons water. You need a smooth paste.
2. Marinade the prawns with the paste and add some salt. Keep aside.
3. Heat the oil. Add the curry leaves and the onions. When the onions are caramelised add the tomato paste or chopped tomato. Cook till the tomatoes are mushy and the onions and tomatoes have come together.
4. Add the prawns along with all the spice paste they were marinaded in. Add 1/4 cup of water and cook on high till prawns are done and the water has evaporated.
5. Garnish with chopped coriander leaves and serve hot.
6. Note: To serve this as a curry simply add more water when cooking the prawns.

prawns, onion, tomato, curry, oil, coriander, ginger, garlic, turmeric powder, red chillies, peppercorns, salt, malt vinegar

Taken from food52.com/recipes/51673-cumin-and-pepper-prawns-jeere-mire-prawns (may not work)